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Various components and bacteria of Kaburazushi and Daikonzushi

Autor: Kuniko Aida, Takeshi Sumino

Publikováno v: Journal for the Integrated Study of Dietary Habits. 18:145-152

市販及び自家製のかぶらずしと大根ずしの諸成分と微生物について検討した。得られた結果は以下のとおりである。 1) 市販かぶらずしのナトリウム量, カリウム量, 食塩濃度および水分�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::28f7aae4b7308224f025391b2cd94e5e
https://doi.org/10.2740/jisdh.18.145

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Various component and bacteria of home-made Izushi in Hokkaido area

Autor: Takeshi Sumino, Koji Yamada, Sachiko Sumino, Eiko Endo, Junko Abe, Keiko Yamahana, Kuniko Aida

Publikováno v: Journal for the Integrated Study of Dietary Habits. 10:70-74

We analyzed the various component and bacteria of Home-made Izushi in Hokkaido Area.The results were as follows:1. The averages of contents of salt and potassium, and water activity of Home-made Izushi were 2.3%, 121mg/100g and 0.941, respectively.2.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e6a14d84da1e1b28a077f909c5bf6b24
https://doi.org/10.2740/jisdh.10.2_70

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Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit

Autor: Kyoko Tsuji, Kuniko Aida, Chikao Otoguro, Kentaro Kaneko, Sachiko Odake

Publikováno v: Food Science and Technology International, Tokyo. 2:258-264

After treatment with about 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener. The fruit was stored at a pressure of 1.2×103 Pa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d74b9e391877894016a5ffff2d139e83
https://doi.org/10.3136/fsti9596t9798.2.258

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Study on Water Activity, Sodium Content, Potassium Content and Composition of Free Amino Acids of Miso Produced in Iwase, Fukushima

Autor: Kuniko Aida, Chieko Matsui, Satoko Suzuki, Takeshi Sumino, Koji Yamada

Publikováno v: The Japanese Journal of Nutrition and Dietetics. 52:251-257

福島県岩瀬地方の自家製みそ (岩瀬みそ) 23検体の水分活性, 生菌数, Na・K含量, 遊離アミノ酸量を測定し, 次の知見を得た。1) 岩瀬みそ23検体の水分活性, 生菌数, Na・K含量, 食塩濃度, Na/K比

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82af490338fbd5ef2a2636a1cf8e99bd
https://doi.org/10.5264/eiyogakuzashi.52.251

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Study on Traditional Foods in Aizu Area

Autor: Kuniko Aida, Takeshi Sumino, Eiko Endo, Koji Yarnada, Hiroko Sato

Publikováno v: Journal for the Integrated Study of Dietary Habits. 5:31-35

鯨の山椒漬けの保存性およびミクロフローラを明らかにするために本研究を行った.その結果は次のとおりである.1.一般的な鯨の山椒漬けの保存期間は7℃ 保存で3週間程であった.2.鯨の山

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2e286e94ad761c6c5abf5d7da506d604
https://doi.org/10.2740/jisdh.5.2_31

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